Oats Free Almond Flour Apple Cinnamon Muffins
Warm spiced apple, toasty cinnamon, and a golden maple glaze on top — these muffins hit every cozy note you want from a bakery-style treat. The base is built entirely on almond flour, which keeps things naturally grain-free and completely free of oats or oat-derived ingredients, no substitutions needed. A splash of apple cider vinegar works with the baking soda to give the batter just the right lift, so the texture stays tender and moist rather than dense. Finely diced fresh apple folds right into the batter, adding little pockets of juicy sweetness in every bite, and optional walnuts bring a satisfying crunch if you want it. The cinnamon-maple drizzle on top caramelizes beautifully in the oven, giving each muffin a glossy, bakery-worthy finish. These are the kind of muffins that disappear fast — make a batch on the weekend and you'll be glad you did.
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Learn more →Ingredients
12 servings
For the muffins
- 2 ½ cups almond flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt
- 3 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted and cooled
- 1 tsp apple cider vinegar
- 1 medium apple, peeled, cored, and finely diced (about 1 cup)
- ¼ cup raw walnuts, roughly chopped (optional)
For the topping
- ½ tsp ground cinnamon
- 1 tbsp maple syrup
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
- 2
In a large bowl, whisk together the almond flour, baking soda, 1 1/2 tsp ground cinnamon, ground ginger, and salt until evenly combined with no lumps.
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